Abbracci Cookies

• 8 Tablespoons Unsalted Butter, At Room Temperature
• 1/3 cups Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1/4 teaspoons Salt
• 1 cup All-purpose Flour
• 1/4 cups Cornstarch
• 2 Tablespoons Cocoa Powder
• 1 Tablespoon Nutella

1. With an electric mixer, cream together the butter and sugar until light, pale, and fluffy. Whisk in the vanilla extract.
2. With a wooden spoon or spatula, stir in the salt. Add the flour and cornstarch and mix until just combined.
3. Remove about half of the dough from the bowl and set aside. To the remaining dough, add the cocoa powder and Nutella. Mix until incorporated.
4. Divide the chocolate dough into 15 pieces. Do the same for the vanilla dough.
5. With your hands, roll each piece of dough into a 2-inch log. Join together one vanilla and one chocolate piece of dough with the ends overlapping, to form a circle. Do this for the remaining pieces of dough.
6. Place the cookies on a baking sheet and refrigerate for 30 minutes to 1 hour.
7. Preheat the oven to 350u0b0F. Bake the cookies for 15-18 minutes. They will be barely golden around the edges.
8. Let cool and serve!

butter, sugar, vanilla, ubc, allpurpose, ubc, cocoa, nutella

Taken from tastykitchen.com/recipes/desserts/abbracci-cookies/ (may not work)